Chilled rice pudding, with ginger and lemongrass tuile.
Green tea and citrus sorbet, candied thai basil garnish.
Tempura fried pineapple yakitori.
Chardonay Poached Dragon Fruit(when in season), served with hoisin/brownsugar dip(sound odd, but the sweet and sours are fun).
I like the forementioned lychee addition too. Good stuff.
Whatever you do, Don't use durrian.....ewwwwwwwww.
Borrow a book on asian desserts, and that'd give you a more comprehensive understanding. Plus, they normally have great pictures.
You can also take lemongrass, lime, coconut, mango and mint for example. That'd be Thai. And then you can combine them with classic favourites like a lemongrass creme brulee. Or a coconut cake with a chocolate lime ganache filling.
It is hard enough to find any books on this topic at all, much less find someone who owns one who would also let you borrow one. If you have specific titles to share, please feel free to post them here.
Doh, my apologies. I forget that I am in Singapore, where books on asia desserts are plenty in libraries and book stores.
Here's a great site that I'm looking at. Asia Recipe
It may give you ideas on the ingredients, and there are some pictures.
As for desserts with an Asian theme, you can try getting a copy of Pastry Art & Design Asia Pacific. They have pretty neat pictures and recipes of asian theme desserts from Pastry Chefs working in Asia. I guess you could ask your local news stand/book store or subscribe at Pastry AP.
Hope this helps!
I believed you just described an Ice Kachang.
It's alot like a Snow Cone.
Imagine one, that has been coloured with red and green syrup, sweetened with Gula Melaka Syrup (Brown Sugar Syrup) and Condensed milk. And of course, with the above mentioned condiments beneath the shaved ice.
Very refreshing in hot weathers!
A favorite Thai dessert that western people love to eat is called
"Khaw Niew Mah Mooang" or Sweet Sticky Rice with Mangos.
You can google Sweet Sticky Rice with Mangos for a photo
I'll post a photo and a video "how to" recipe later
Ingredients for Sweet Sticky Rice
(serves 4-5 people)
2 Cups of "Sweet Rice"
1 Cup of Sugar
½ Can (13.5 Fl. oz.) Coconut Milk
2 Ripe Mangos
Ingredients for Cream Sauce (topping)
½ Can (13.5 Fl. oz.) Coconut Milk
1 Tablespoon of Sugar ½ Tsp.. Salt
½ Tsp. of cornstarch
Cooking Instructions For the SWEET RICE: Rinse the rice. Soak it in water for 30 minutes.
Drain some of the water, leave 1/4 inch of water remaining on top of rice. Cover container and microwave on high for 10 minutes (Note: Cooking times may vary. High by our standards means that it takes approximately 3 minutes to boil a cup of water. Adjust your cooking time accordingly). Mix rice after 10 minutes and return to microwave for an additional 4 minutes.
Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.
Pour this sauce over the rice and coat completely.
Cover, and let stand for 20 minutes and serve at room temperature.
Slice mangos into bite size pieces and serve with sweet rice
Cooking Instructions For the CREAM SAUCE (topping):
Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves. Add salt and cornstarch and put all ingredients in a saucepan.
Stir well. C
ook over low heat and stir constantly until just boiling, then turn off heat. Let cool.
Try to infuse dried rose bud with fresh cream.
and make some ganache with White couverture choc.... for filling, praline or cake.
combine with almond flavour of almond croquant will great !
rose ice cream with caramel ribbon look appetite also..
Here in Portland, it's served in most of the vietnamese restaurants and they call it "three color". The first time I had it, it was one of those things of pointing and saying "I'lll have what she's having." :lol: It's been one of my favorite things ever since. I love 'em.